Lime Quinoa with Grilled Shrimp & Summer Squash

Lime Quinoa with Grilled Shrimp and Summer SquashI’m a huge fan of salads that can be served hot or cold. To me, it’s the kind of food that’s ideal for entertaining — there’s no fuss or hectic rush and nothing’s more effortless than placing a gorgeous salad on the table on your own time.

This lime quinoa salad with spicy grilled shrimp and summer squash is healthy, flavorful and easy to make. Make it in advance for weekday lunches or save it for an outdoor weekend lunch when the weather’s hot and the drinks are cold.

Here’s what you’ll need for my Lime Quinoa with Grilled Shrimp & Summer Squash (serves about 3-4):Lime Quinoa with Grilled Shrimp and Summer Squash Ingredients

  • 15-20 medium shrimp (deveined, tails removed)
  • 1 zucchini
  • 1 summer squash
  • 1 cup of quinoa
  • 2 cups of vegetable broth
  • 1/4 cup of fresh lime juice
  • 1/4 cup of extra virgin olive oil
  • 1 large clove of garlic (not pictured)
  • 1-2 tablespoons of fresh chopped parsley
  • 1-2 tablespoons of chopped basil
  • Dash of cayenne pepper
  • Dash of paprika
  • Salt and pepper

Begin by prepping the quinoa. Prepping the QuinoaWash the quinoa in a strainer with cold water and place into a saucepan with the vegetable broth and bring to a boil.

Bringing the Quinoa to a BoilOnce the quinoa is boiling, turn down the heat and simmer for 15-20 minutes until all the broth is absorbed.

Cooked Quinoa

Remove the cooked quinoa from the heat and set aside.

Slice up your zucchini and summer squash into rounds.

Slicing the Squash

Lightly drizzle the squash with extra virgin olive oil and season the squash with salt and pepper. Fire up your grill pan on medium heat and get ready to grill. If you don’t have a grill pan, preheat your oven to 425 degrees, put the squash on a sheet tray, and place in the oven for about 12 minutes until they’re tender.

Grilling the Squash

Remove the squash from the heat once grilled on both sides and tender (about 12-15 minutes).

Now begin prepping the shrimp. Wash them thoroughly under cold water and remove their tails.

Washing the ShrimpDry them and season them to your liking with salt, pepper and a dash of cayenne pepper and paprika.Shrimp Seasoning

These little guys don’t take long on the grill. If using a small frying pan, place a tablespoon of olive oil in the pan and fry the shrimp for about 2 minutes.

Seasoned Shrimp

While the shrimp is cooking, whisk together the dressing (equal parts lime juice and olive oil, with minced garlic and salt and pepper).

Lime Dressing

Slice the grilled squash discs in half and toss into the quinoa. Slicing the Squash in HalfChop up the parsley and basil and pour the dressing over the salad.

Assembling the Quinoa

Now place your shrimp on top and you’re ready to go! Serve hot or cold and don’t forget to squeeze a splash of fresh lime juice on top before eating!

Fieldhouse Fun Fact: I save take out containers and use them as bowls and Tupperware. Quinoa Close Up

Quinoa Shrimp Salad

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3 Comments Add yours

  1. Looks and sounds delicious! I love quinoa!!

  2. Yum! Add some cilantro and it’s even better! Don’t forget to snap a photo of your creation and I’ll feature it here on the site: https://fieldhousekitchen.com/your-fieldhousekitchen/

  3. paulacfenton says:

    That looks so awesome! Tomorrow nights dinner!!!!

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